Madeira sponge cake is a classic British bake with a firm, close crumb and a rich, buttery flavor, traditionally served with a glass of Madeira wine. Unlike airy Victoria sponges, it uses melted butter, which gives it a denser, more substantial texture that holds up beautifully to toasting or a drizzle of lemon icing. It’s a simple, reliable cake that keeps well and tastes even better the next day.
Ingredients
- 1 cup (225 g) unsalted butter, plus extra for greasing
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon (optional, for a citrus note)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter and line the bottom and sides with parchment paper, leaving some overhang for easy lifting.
- In a small saucepan, melt the butter over low heat. Set aside to cool slightly while you prepare the other ingredients.
- In a large mixing bowl, whisk the eggs and sugar together until pale and slightly thickened, about 2-3 minutes. The mixture should fall from the whisk in a ribbon-like stream.
- Whisk in the vanilla extract and lemon zest (if using).
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture using a large metal spoon or spatula. Do not overmix; fold just until no streaks of flour remain.
- Pour the melted butter down the side of the bowl, then gently fold it in until fully incorporated. The batter will be smooth and thick.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown. If the top browns too quickly, loosely cover with foil after 45 minutes.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
Tips
- Use room-temperature eggs: Cold eggs can cause the batter to curdle when mixed with melted butter. Let them sit out for 30 minutes before starting.
- Don’t overmix: Overmixing develops gluten, which can make the cake tough. Fold just until the ingredients are combined.
- Check for doneness early: Ovens vary, so start checking at the 1-hour mark. If the skewer comes out with wet batter, bake for another 5-10 minutes.
- Substitute for lemon zest: If you don’t have a lemon, use 1/2 teaspoon of lemon extract or simply omit it—the cake will still be delicious.
Serving Suggestions
Serve slices of Madeira cake plain or lightly toasted with a cup of tea or coffee. For a traditional touch, enjoy it with a small glass of Madeira wine. It also pairs wonderfully with fresh berries and a dollop of clotted cream.
Variations
- Lemon Madeira: Add the zest of 2 lemons and replace 2 tablespoons of flour with lemon juice for a brighter citrus flavor.
- Almond Madeira: Replace 1/4 cup (30 g) of flour with ground almonds and add 1/2 teaspoon of almond extract.
- Chocolate Chip Madeira: Fold in 1/2 cup (90 g) of mini chocolate chips after adding the butter.
- Gluten-Free Madeira: Use a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly more tender.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 5 days. It also freezes well for up to 3 months—wrap tightly in plastic wrap and then foil. To serve, thaw at room temperature for a few hours or reheat slices in a toaster or microwave for 10-15 seconds.
Frequently Asked Questions
Can I use salted butter instead of unsalted? Yes, but reduce the added salt to a pinch to avoid an overly salty cake.
Why did my cake sink in the middle? This usually happens if the oven door is opened too early or the cake is underbaked. Make sure the oven is fully preheated and avoid opening the door for the first 45 minutes.
Can I make this cake in a round tin? Absolutely. Use a 9-inch (23 cm) round cake tin and adjust the baking time to about 50-60 minutes, checking with a skewer.
Why is my cake too dense? Overmixing or using too much flour can make the cake heavy. Spoon the flour into the measuring cup and level it off, and fold gently.
Can I use margarine instead of butter? Yes, but the flavor will be less rich. Use a block margarine (not spread) for best results.
How do I know when it’s done without a skewer? The top should be golden and spring back when lightly pressed. A skewer inserted should come out clean, with no wet crumbs.
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